Many trips to my local New Seasons involve my stalking of the deli area in search of something ready-made, something I could easily whip up at home, but would rather not at the time. Don’t judge. We all fall prey to fast food.
Or in my case, egg salad. It’s light and creamy, and the flavor of this particular one was unlike any other egg salad I’d ever had. A quick flip to the label revealed tarragon. Ah yes, tarragon, that’s what was different. I’ve always used just mayonnaise, mustard and sweet Hungarian paprika. Lots and lots of mayonnaise… Let’s go on a tangent.
If you know me, you know how I feel about mayo. Not just mayo, but all condiments. Even all non condiments that can used as such, i.e. cream cheese, butter and salad dressing. A friend fondly remembers a college moment when I couldn’t decide between butter and mayo on a sandwich, and ended up with both. Ah, that was a delightful time. I could have both, and the calories didn’t seem to count. But things are different these days…
So today I was determined to try a different spice and create a less oily version that would still satisfy my mayonnaise infatuation. I tried plain yogurt. And was pleasantly surprised.
6 eggs, hard-boiled
1/4 cup plain yogurt
1/8 cup mayonnaise
2 Tbsp red onion, diced
1 green onion, chopped
1 Tbsp fresh parsley
1 tsp tarragon
Kosher salt and pepper, to taste
1. Peel hard boiled eggs, and smash whites and yolks using a fork into a bowl.
2. Add all other ingredients, and mix well. That’s it!
You can enjoy your egg salad atop bread, crackers, corn chips (best choice at midnight) or by the spoonful- whatever your heart desires! Today, a toasted jalapeno cheese bagel turned out to be the most suitable vehicle for egg salad delivery.